"Food safety is linked, directly or indirectly, to the achievement of many of the Sustainable Development Goals (SDGs), especially those pertaining to ending hunger and poverty, and promoting good health and well-being. Food and nutritional security is realised only when essential elements of a healthy diet are safe to eat. Safe food is also vital to the growth and transformation of agriculture needed to feed a growing and more prosperous world population, the modernisation of national food systems, and a country’s favourable integration into regional and international markets.

According to the estimates made by the WHO Foodborne Disease Burden Epidemiology Reference Group (FERG), in 2010 the global burden of foodborne disease was an estimated 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420 000 die every year, aggregating to the equivalent of 33 million Disability Adjusted Life Years (DALYs). Food safety related problems still account for almost 2,000 fatalities on the African continent daily. Contamination, diarrhoea and other foodborne illness outbreaks are still very high."

---   brusselsbriefings.net



  1. 2002-07-20 The three main objectives of applying postharvest technology to harvested fruits and vegetables are: to maintain quality (appearance, texture, flavor and nutritive value) to protect food safety, and to reduce losses between harvest and consumption. Effective management during the postharvest...
  2. 2018-02-07 Speaker Bio: Dr. Victorio Fernando D. Nacpil, or known in the Philippines as “Doc Doy,” is a graduate of Doctor of Veterinary Medicine (DVM) at Central Luzon State University, Munoz Science City, Nueva Ecija. He is married to Marry Ann R. Nacpil, Biology Professor at Wesleyan University –...
  3. 2008-07-20 Briefly addressed are the following: Artemisia for malaria treatment. Aflatoxin. Leaf Protein Concentrate (LPC) for treatment ofsevere malnutrition. Moringa high density planting for leaf powder. Indoor air pollution.
  4. Cyanogenic glycosides or cyanoglycosides account for approximately 90% of the wider group of plant toxins known as cyanogens. The key characteristic of these toxins is cyanogenesis, the formation of free hydrogen cyanide, and is associated with cyanohydrins that have been stabilised by...
  5. AccessAgriculture Training Video Farmers in southern Malawi have come up with their own clever ways to harvest, dry, grade and store their chillies. To remove the pain in their hands after harvesting the chillies, they use various techniques. The biggest enemy of stored chillies is moisture, as...
  6. AccessAgriculture Training Video When chillies remain moist, moulds develop and the chillies will go bad. Some moulds produce a poison, called aflatoxin, which is toxic to people. To speed up drying and to dry your food hygienically you can use a solar dryer that uses the heat of the sun to dry...
  7. This journal covers toxinology and all kinds of toxins (biotoxins) from animals, microbes and plants. Some types of toxins covered are: aflatoxins exotoxins endotoxins neurotoxins necrotoxins hemotoxins mycotoxins phototoxins any other toxin from animal, plant or microbial origin
  8. 2008-01-20 If you are interested in starting up a business, food processing offers an excellent opportunity to generate income using locally available resources. Focusing on the establishment of such a business using fruits and vegetables, this detailed and informative manual covers topics such as: products...
  9. Abstract, Water SA, 2006 Two of the challenges facing Africa in the 21stcentury are effective use of restricted water resources and ensuring food security. The eThekwini Municipality is not exempt from these challenges and is investigating ways in which they can be addressed in the local context....
  10. "Devising long-lasting solutions will require deep, “structural transformations” in the agriculture sector. In developing countries, the agricultural sector must adapt new technologies and business models to increase job opportunities, overcome resource constraints, enable greater market...
  11. POSTHARVEST FOOD LOSS OR FOOD WASTE? Recently issues of global food losses and food waste have been making the news, with estimates of 30 to 40% of all the food produced on earth going to waste before it can be consumed. Global food losses and waste (sometimes referred to as FLW) vary widely...
  12. The Global Food Safety Partnership (GFSP) is an innovative, public-private initiative dedicated to supporting and promoting global cooperation for food safety capacity building. GFSP is uniquely able to assess food safety systems and propose systems-based interventions to address specific food...
  13. Right now, there may be an invisible enemy ready to strike. He’s called BAC (bacteria) and he can make people sick. In fact, even though consumers can’t see BAC – or smell him, or feel him – he and millions more like himmay already be invading food products, kitchen surfaces, knives and other...
  14. Abstract, American Journal of Tropical Medicine and Hygiene, 2016 August This study explored the steps of food preparation, related handwashing opportunities, current practices, and community perceptions regarding foods at high-risk of contamination such as mashed foods and salads. In three rural...
  15. New technologies have enabled agricultural products to be turned into a wide range of food commodities. These activities can enable food to have a longer shelf-life and can provide income generation opportunities to support the millions of poor families who can no longer make a living from the...
  16. The Advisory Committee on Technology Innovation has as its mandate the identification of way s in which science and technology can be applied appropriately to specific problems of economic and social development. The object of publishing this compendium is to stimulate the interest of research...
  17. Creating and maintaining community and school gardens has been identified as an effective strategy to increase healthy food awareness and consumption. Fresh fruit and vegetables have unfortunately been linked to over 450 outbreaks of foodborne illness in the U.S. since 1990. In commercial food...
  18. TheNational Good Agricultural Practices (GAPs) Program was established in 1999, funded by CSREES-USDA andUS-FDA, and based at Cornell University. The GAPs Program hascollaboratorsin 34states throughout the nation and has created many educational materials to help implement good agricultural...
  19. Sewage pathogens appearing in fruits and vegetables grown near septic disposal fields: This document discusses the health hazards of consuming fruits and vegetables that may contain contaminants produced if they are grown over septic drainfields or too close to other sources of effluent from...
  20. Abstract, Journal of Food Protection, 2005 Awareness is growing that fresh or minimally processed fruit and vegetables can be sources of disease-causing bacteria, viruses, protozoa, and helminths. Irrigation with poor-quality water is one way that fruit and vegetables can become contaminated with...
  21. 1996-10-19 The goal of most agricultural development is to improve people's nutrition, with an increase in quality, quantity, and diversity of food produced. Each issue of ECHO Development Notes discusses plants and techniques which can enable farmers to produce more food of higher nutritional value. Beyond...
  22. Food security exists when all people, at all times, have physical and economic access to sufficient safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life. - 1996 World Food Summit
  23. When our ancestors cooked and processed their food, they made it easier to extract calories and fat, which helped to increase the gap between the amount of energy it took to digest their food, and the amount they extracted from it. It also meant we had to do less chewing. It's thought thatthese...
  24. 2017-07-17 Leaves of tropical crops like chaya (Cnidoscolus aconitifolius) and cassava (Manihot esculenta) contain cyanogenic glycosides, toxic substances that release hydrocyanic acid (HCN; also referred to as cyanide or prussic acid) when cells are crushed. Consuming these plants without cooking them can...
  25. Healthy eating means more than managing calories or choosing a balanced diet of nutrient-rich foods. The best healthy eating plans also involve safe food handling, cooking, and storage practices that help prevent food poisoning and foodborne illness.
  26. Washing fresh produce with potable water treated with a sanitizing agent can reduce microorganisms and pathogens that may be on the surface of the produce. These potential problems include post-harvest rot and decay microorganisms such as spoliage bacteria and yeast, Botrytis, penicillium and...
  27. Cassava is a staple food for over 800 million people in approximately 80 countries, mostly in sub-Saharan Africa, but also in Asia, the Pacific and South America. Cassava contains cyanogens, which protect against pests and predators by producing cyanide. So-called bitter varieties produce more...
  28. Abstract - American Journal of Analytical Chemistry, 2014 Cassava (Manihot esculentaCrantz) is a starchy staple food that previous researches have showed to contain cyanogenic compounds, precursors of hydrocyanic acid, undoubtedly toxic for humans. With the aim to determine food security in...
  29. 2005-10-01 Konzo is an irreversible disease that appears suddenly and causes spastic paralysis of both legs. Konzo affects mainly women and children, afflicting thousands in the remote rural areas of Bandundu Province in the Democratic Republic of Congo. It has also been reported from remote rural areas in...
  30. Abstract, ISNR Nutrition, 2014 This research was aimed at evaluating the proximate composition, level of anti-nutrients, and the mineral composition of raw and processedSphenostylis stenocarpaseeds and at examining the effect of processing on the parameters. From the proximate composition...
  31. 1992-07-19 Dr. Rosling does not like the statement “cassava contains cyanide.” A food that contained pure hydrogen cyanide could be easily detoxified (it would be driven off as a gas by cooking). If any free cyanide is present in cassava, it can easily be driven off into the air by temperatures over 28C (82...
  32. Abstract,Acta Horticulturae1189, 2017 Urban agriculture is increasingly popular for social and economic benefits. However, edible crops grown in cities can be contaminated by airborne pollutants, thus leading to serious health risks. Therefore, a better understanding of contamination risks of...
  33. 1997-11-19 Discussion of possible disease organisms in manure. Many of us probably assume health problems originate when food is washed with contaminated water or because of poor human hygiene. However, it could also come from the use of manure as a fertilizer in the field.
  34. 2015-01-20 Selenium (Se), along with iron, zinc, and iodine, is one of a number of essential micronutrients that must be consumed in sufficient amounts in order to maintain human health. Selenium is part of a number of proteins within the human body that play an important role in protecting our bodies from...
  35. 关键资源 2005-11-01 Inadequate drinking water and sanitation are amongst the world's major causes of preventable morbidity and mortality. This book provides a state-of-the-art review on approaches and methods used in assessing the microbial safety of drinking water. It supports the rapidly emerging trend towards...
  36. Abstract,Emerald Publishing Limited, 2014 This paper reviews the literature on the economics of food safety in Asia and Sub-Saharan Africa (SSA) finding that overall consumer awareness of food safety problems in SSA is low relative to Asia. Purpose Food safety in emerging and developing regions...